Crockpot Mississippi Beef & Noodles
3-4 lb. beef roast
1 (1.2 oz.) pkg. Ranch dressing mix
1 (1.2 oz.) pkg. Au Jus mix
¼ cup butter
6-7 pepperoncini peppers
2 cups beef stock
Cremer’s frozen egg noodles
Spray a large crockpot with cooking spray. Place roast in a large crock pot. Sprinkle with mixes and place butter in the middle of the roast. Place pepperoncinis around the roast. Pour the stock around the outside of the roast. Cook on low 8-10 hours until fork tender. Remove roast from crock pot, allow to cool 5-10 minutes and then shred with two forks. Strain liquid from crockpot, removing peppers. Add 1 cup of the liquid back into the crockpot, and save the remaining liquid in a bowl for later. Add shredded beef back into the crockpot and stir.
Fill a large pot with water. Bring it to a boil over high heat. Add frozen noodles and cook according to package direction, 3-5 minutes (the noodles from Cremer’s are precooked). Drain, rinse and serve on a plate and top with shredded beef and some juice from crockpot.
